karthigai deepam recipes

Friday, November 7, 2014

Kodo millet (Tamil: Varagu; Hindi: Kodra; Telugu: Arikelu; Kannada: Harka). I have posted few millet recipesand with varagu, I posted varagu kanji and varagu adai. This varagu pulav is one I tried latest to add on to the millet recipes. Thanks to Abhirami for the idea for this recipe. When she handed over the millets, she was kind enough to share few recipes too and this is one among those. Yet a lot of millet recipes and ideas are yet to line up every friday, so stay tuned for the healthy recipes using millets. If you are in Singapore and looking for buying millets, you can contactBhairavi Naturals. Its organic too!
I was bit doubtful to try this, but when I finished cooking and opened the cooker, I was so happy to see the fluffy pulao. And taste wise, no compromise as well when compared to the regular pulao. So if you are looking for different ways to include millets in you cooking, this is one to start with.

Method

Fry for a minute in medium flame. Add the chopped veggies, mint leaves. Fry in medium flame for about 2 mins. You can add a little salt for the veggies.

Add washed, drained millet to it and mix well. Let it dry. Flame should always in medium.

Add water, salt and bring to boil. mix well and cook for a whistle in medium or low flame or in low flame possible for 12 mins. My stove allows me to put the flame to lowest, so I kept for 12 mins in cooker, no whistle.

Notes

Use fresh ginger garlic paste for best flavor. Mint, fennel adds a nice flavor, so do not skip it.

Do not fry in high flame at any stage as it will change the colour of the pulao.

Also while cooking the millets, let the flame be low to ensure even cooking.